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Gluten‐free sorghum pasta: starch digestibility and antioxi..:
Palavecino, Pablo M
;
Ribotta, Pablo D
;
León, Alberto E
.
Journal of the Science of Food and Agriculture. 99 (2018) 3 - p. 1351-1357 , 2018
Link:
https://doi.org/10.1002/jsfa.9310
RT Journal T1 <Title>Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.9310&Exemplar=1&LAN=DE A1 Palavecino, Pablo M A1 Ribotta, Pablo D A1 León, Alberto E A1 Bustos, Mariela C PB Wiley YR 2018 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 99 IS 3 SP 1351 OP 1357 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.9310 DO https://doi.org/10.1002/jsfa.9310 SF ELIB - SuUB Bremen
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